These Corn Fritters with Honey Sriracha Aioli are a delightful mix of crispy, golden fritters and a sweet-spicy creamy sauce.
Packed with fiber-rich corn, fresh herbs, and a touch of protein from eggs, they’re a wholesome, satisfying snack or side.
Quick to prepare, nutrient-dense, and full of flavor, they’re perfect for busy weeknights or easy entertaining.
Sweet Corn Fritters & Spicy Aioli
Equipment
- 1 Food Processor
- 1 large mixing bowl
- 1 Frying pan or deep skillet
- 1 Grill or alternative corn cooking method
- 1 Spatula or slotted spoon
- 1 Paper towels (for draining)
Ingredients
For the Fritters:
- 8 ears corn shucked and cooked
- 1/4 cup milk
- 2 large eggs
- 1/4 cup scallions sliced
- 3/4 tsp garlic minced
- 2 Tbsp fresh cilantro minced
- 1 small yellow onion finely diced
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 3/4 Tbsp salt
- 3/4 Tbsp sugar
- 1 1/8 Tbsp baking powder
- 1/2 tsp ground coriander
- 2 tsp black pepper
- Oil for frying
For the Honey Sriracha Aioli:
- 1 cup mayonnaise
- 1 Tbsp Sriracha sauce adjust to taste
- 2 Tbsp honey
Instructions
- Prepare the Honey Sriracha Aioli: In a medium mixing bowl, combine 1 cup mayonnaise, 2 tablespoons honey, and 1 tablespoon Sriracha sauce. Whisk thoroughly until the mixture becomes smooth and creamy, with the honey evenly blended into the mayonnaise. Taste and adjust the heat by adding more Sriracha if you prefer extra spice. Cover the bowl with plastic wrap or transfer to an airtight container, then refrigerate for at least 20 minutes. This resting time allows the flavors to meld, creating a rich, balanced aioli that complements the sweet corn fritters perfectly.
- Cook the Corn: Preheat your grill, stovetop grill pan, or skillet over medium-high heat. Lightly oil the grill grates or pan to prevent sticking. Place 8 shucked ears of corn onto the grill and cook until the kernels are tender and slightly charred, turning occasionally to ensure even cooking. If you prefer, you can boil the corn in salted water for 5–7 minutes until tender, then drain. Grilled corn adds a smoky depth, while boiled corn gives a sweeter, fresher flavor—either method works beautifully.
- Remove Kernels from the Cob: Once the corn is cooked and slightly cooled, hold each ear vertically on a stable cutting board. Using a sharp knife, carefully cut the kernels from the cob, allowing them to fall into a large mixing bowl or plate. Be cautious of your fingers and keep the tip of the knife angled away from your hand. Try to remove as many kernels as possible to maximize flavor and texture in the fritters.
- Blend the Corn Base: Transfer the fresh corn kernels into a food processor. Add 1/4 cup milk, 2 large eggs, and 1 small finely diced yellow onion. Pulse several times until the mixture becomes fairly smooth but still retains some texture. You want a slightly coarse mixture to ensure the fritters have a satisfying bite, rather than a completely pureed paste. The eggs act as a binding agent, while the milk adds moisture for tender, fluffy fritters.
- Add Fresh Herbs and Aromatics: Pour the blended corn mixture into a large mixing bowl. Stir in 1/4 cup sliced scallions, 3/4 teaspoon minced garlic, and 2 tablespoons minced fresh cilantro. These fresh aromatics brighten the flavor and add a subtle herbal note, balancing the sweetness of the corn. Mix gently but thoroughly to distribute all ingredients evenly throughout the batter.
- Incorporate Dry Ingredients: In a separate bowl, combine 1 cup all-purpose flour, 1/2 cup cornmeal, 3/4 tablespoon salt, 3/4 tablespoon sugar, 1 1/8 tablespoons baking powder, 1/2 teaspoon ground coriander, and 2 teaspoons black pepper. Gradually fold this dry mixture into the corn batter, stirring just until incorporated. Avoid overmixing, as this can make the fritters dense rather than light and fluffy. The cornmeal gives a slightly gritty texture that crisps beautifully when fried, while the baking powder ensures a light, airy interior.
- Heat the Oil for Frying: In a deep skillet or frying pan, pour enough oil to reach 1–2 inches in depth. Heat over medium-high heat until the temperature reaches approximately 350°F (175°C). To test if the oil is ready, drop a small pinch of batter into the oil—if it sizzles and rises to the surface immediately, the oil is at the correct temperature. Maintaining the proper temperature is crucial to achieve a golden, crispy exterior without absorbing excess oil.
- Shape and Cook the Fritters: Using a small ice cream scoop, spoon, or your hands, form the corn batter into golf-ball-sized portions. Carefully drop each ball into the hot oil, leaving enough space between them to prevent sticking. Fry in batches if necessary to avoid overcrowding the pan. Cook for approximately 3–5 minutes per batch, turning occasionally with a spatula or slotted spoon, until the fritters are deep golden brown on all sides. The fritters should be cooked through but still tender inside.
- Drain and Cool: Once cooked, transfer the fritters to a plate lined with paper towels to absorb excess oil. Let them rest for 2–3 minutes; this helps maintain their crispiness while slightly cooling them for safe serving. Be careful when handling—they will be hot and delicate immediately after frying.
- Serve with Aioli and Enjoy: Arrange the fritters on a serving platter and pair with the chilled honey Sriracha aioli on the side, either drizzled on top or in a small dipping bowl. Serve immediately while the fritters are warm and crispy. These fritters are ideal as a snack, appetizer, or side dish for lunch or dinner. Garnish with additional fresh cilantro or scallions if desired for added color and flavor.
Notes
- Use fresh corn for the best natural sweetness and texture; frozen corn can be used in a pinch but may require extra draining.
- Ensure the oil is at the correct frying temperature (350°F) to avoid soggy fritters.
- Don’t overmix the batter; a few lumps are okay and help keep the fritters light.
- Adjust Sriracha in the aioli according to your preferred spice level.
- Fritters can be shaped slightly larger or smaller depending on desired serving size, but cooking time may vary.
Chef’s Secrets for Perfect Fritters
Achieving the perfect fritter relies on balancing moisture, texture, and flavor.
Use freshly grilled corn for a naturally sweet, slightly smoky profile that makes each bite unforgettable.
Let the aioli chill to allow the honey and Sriracha to meld—this creates a creamy, well-rounded dip that enhances the fritters.
Don’t overcrowd the frying pan; giving each fritter space ensures a golden, crisp crust.
If you want extra lightness, gently fold the dry ingredients rather than vigorously stirring.
Finally, serve fritters immediately for the best contrast between the crispy exterior and tender interior.
Serving Suggestions for Every Occasion
These corn fritters are versatile and can be enjoyed as a snack, appetizer, or side dish.
Pair them with a fresh green salad, roasted vegetables, or a bowl of soup for a balanced meal.
They’re perfect for brunch, game-day appetizers, or even casual dinner plates.
The honey Sriracha aioli complements the fritters beautifully but can also double as a spread for sandwiches or wraps.
For entertaining, serve them in a basket lined with parchment paper and a small bowl of aioli on the side for dipping.
Storage Tips for Best Freshness
Corn fritters are best enjoyed immediately but can be stored in the refrigerator for 2–3 days.
Allow them to cool completely before placing them in an airtight container.
Reheat in a skillet over medium heat or in a preheated oven at 350°F for 5–7 minutes to restore crispiness.
Avoid microwaving if possible, as this can make them soggy.
The honey Sriracha aioli should be stored separately in the fridge for up to one week; stir well before serving if it has separated slightly.
Frequently Asked Questions
1. Can I make these fritters ahead of time?
Yes! You can prepare the batter and store it in the fridge for up to 24 hours. Fry just before serving to maintain crispiness.
The aioli can also be made a day in advance for convenience.
2. Can I use frozen corn instead of fresh?
Absolutely. Thaw frozen corn and drain any excess liquid before adding to the batter.
The flavor may be slightly less sweet than fresh corn, but the fritters will still be delicious.
3. Can these fritters be baked instead of fried?
Yes, for a lighter version, preheat the oven to 400°F, place scoops of batter on a parchment-lined baking sheet, lightly brush with oil, and bake for 15–20 minutes, flipping halfway.
They won’t be as crispy as fried, but still flavorful.
4. How spicy is the honey Sriracha aioli?
The heat can be adjusted to taste. Start with 1 tablespoon of Sriracha for a mild kick, or increase to taste for more spice.
The honey balances the heat, creating a sweet-spicy harmony.
5. Can I freeze the fritters?
Yes, you can freeze cooked fritters. Let them cool completely, then place them on a baking sheet in a single layer to freeze.
Once solid, transfer to a freezer-safe container or bag for up to 2 months. Reheat in an oven to retain crispiness.
